Penne With Vodka Cream Sauce |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe is a 30 minute meal from Rachael Ray. Feel free to add meat to this recipe. I recently made it with pounded chicken breasts breaded in breadcrumbs, shaved parmesan cheese, salt and pepper. I baked the chicken at 350F until done. Ingredients:
1 tablespoon extra virgin olive oil |
1 tablespoon butter |
2 garlic cloves, minced |
2 shallots, minced |
1 cup vodka |
1 cup chicken stock |
1 (32 ounce) can crushed tomatoes |
coarse salt and pepper |
16 ounces penne rigate or 16 ounces other pastas |
1/2 cup heavy whipping cream |
20 leaves fresh basil, torn |
Directions:
1. Heat large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saute shallots for 3-5 minutes. Add vodka to the pan. Reduce vodka by half, about 2-3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season to taste with coarse salt and pepper.
2. While sauce simmers, cook pasta in salted boiling water until cooked al dente.
3. Stir cream into sauce. When sauce bubbles, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.
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